Reed Birds, Roasted

Remove the gizzards and the pouch from the birds; cut off the legs halfway, singe and cover with bards of fat pork pared very thin; thrust small skewers through, and spread the birds with a spare layer of softened butter; roast them for seven to eight minutes at a brisk fire, salt over when unwrapping and dress on buttered and browned crusts. Serve with sliced lemon.